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Dry Stout

146 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 23 gallons (fermentor volume)
Pre Boil Size: 28 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 146 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Tuesday September 1st 2015
1.044
1.014
4.0%
42.3
28.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb United Kingdom - Maris Otter Pale30 lb Maris Otter Pale 38 3.75 76.9%
5 lb German - Vienna5 lb Vienna 37 4 12.8%
0.50 lb United Kingdom - Coffee Malt0.5 lb Coffee Malt 36 150 1.3%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 1.3%
0.50 lb American - Caramel / Crystal 150L0.5 lb Caramel / Crystal 150L 33 150 1.3%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 1.3%
2 lb United Kingdom - Roasted Barley2 lb Roasted Barley 29 550 5.1%
39 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Northern Brewer4 oz Northern Brewer Hops Leaf/Whole 9 Boil 60 min 30.59 66.7%
2 oz Northern Brewer2 oz Northern Brewer Hops Leaf/Whole 9 Boil 30 min 11.75 33.3%
6 oz / $ 0.00
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 715 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Mash out -- -- 165 °F 10 min
Sparge -- 170 °F 45 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 25.48 gal (101.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 13.48 gal (53.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.31 gal (61.23 qt). Suggest reducing strike water volume to 8.88 gal (35.52 qt) and adding 3.31 gal (13.23 qt) sparge/top-off. 12.19 48.8  
Strike water volume at mash thickness of 1.25 qt/lb 12.19 48.8  
Mash volume with grains 15.31 61.2  
Grain absorption losses -4.88 -19.5  
Remaining sparge water volume (equipment estimates 18.41 g | 73.7 qt) 20.94 83.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 25.48 g | 101.9 qt) 28 112  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 23 92  
Going into fermentor 23 92  
Total: 33.13 132.5
Equipment Profile Used: System Default
 
Notes

Mashed at 152'F

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  • Last Updated: 2015-09-01 00:24 UTC